A delicious recipe I invented in the Autumn months, scrummy and warming noodle soup.
Chicken / Prawn Noodle Soup – Serves 2
- 10 Whole Large Prawns / 1 Chicken Breast (diced)
- 1 Clove garlic (chopped)
- 1 tsp Grated Ginger
- 2 Peppers (chopped)
- 1 Onion / 1/2 Leek (chopped into strips)
- 1 Carrot (grated)
- Mushrooms (sliced)
- Optional – 1 Chilli (chopped for bit of warmth / kick)
- 1 tsp five spice
- 1 tbsp Soy Sauce
- Splash of Sesame Oil
- 500-800ml Vegetable or Chicken Stock (enough to cover everything and to cook noodles)
Any vegetables can be substituted e.g. spring onions, bean sprouts, mange tout, sugar snaps, spinach, baby corn.
Using a wok heat up 1 tbsp sunflower oil, stir fry the chicken until tender (if using prawns put them in at the very end) then mix in vegetables, stir fry for 5-10mins as you want them to have crunch. Add the stock, spices, soy sauce & sesame oil, bring to boil. Put noodles into the wok under the vegetables, make sure they are submerged in the stock and fully covered. Simmer for a further 5mins until noodles are cooked through. If you are using prawns put them in for few mins towards the end and mix through to heat thoroughly.
N.B. Raw prawns will turn pink once cooked, cooked prawns will take less time to heat.